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Let’s face it, not everything in life will turn out the way we want or expect, and certain events happen for a reason. I have learned over the years that even the most painful experiences always turns out for the best, and once you get out of the fog of feeling bad and sad, you will always see the silver lining and a light will turn on and you’ll say “this is way better than what could have been.” There’s a reason for everything. My mother’s mantra, and I’ve learned to live by it.

I pretty much apply this theory to anything, big or small; you have to find the silver lining, always. Enter my gluten-free apple cake in cocktail glasses. Why in glasses??? Well, they were supposed to be cupcakes, but although still moist and delicious, they seemed to crumble a bit, so I had to find a prettier way to present them, because crumbly or not, these things taste amazing and nothing is wasted in my kitchen (another thing I got from my mom). But guess what? They turned out way more beautiful and became a conversation piece when I served them at a dinner party.

So get out your cocktail glasses and fill them with cake! They’re even better when there’s actual liquor in the cake, like this one has.


Yields 2 dozen cupcakes


For the cake:
1 1/4 cup gluten-free flour
1 1/4  cup oatmeal flour
2 teaspoons baking soda
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon salt
1 cup sugar
1 teaspoon vanilla extract
1 tablespoon whisky
1/2 cup apple jam
4 apples, peeled and shredded
1 stick of unsalted butter (8 tablespoons), room temperature

For the frosting:
8 ounces mascarpone cheese (room temperature)
1 stick of unsalted butter (8 tablespoons), room temperature
2 tablespoons powdered sugar
1 tablespoon maple syrup


For the cake:

  1. Preheat the oven to 350 degrees F. Line two standard muffin tins with paper liners.
  2. In a medium-sized bowl, whisk together the flours, baking soda, nutmeg, cinnamon and salt, and set aside.
  3. In another mixing bowl, cream the butter and sugar on medium-high speed until it’s light and fluffy. Add the eggs, vanilla extract and whisky, then continue mixing.
  4. Reduce the speed to low, then mix in the apples and the apple jam, then add the flour mixture and keep mixing until well combined. Be sure to keep scraping the side of the bowl.
  5. Fill the lined cups halfway with the batter. Bake for about 20-25 minutes or until the tester comes out clean.
  6. Remove from the tins and let it cool on a rack.
  7. Once cooled, you can spoon each individual cakes into a cocktail glass to serve them. Put a thin layer of apple jam on top then pipe in the mascarpone frosting on top.

For the frosting: 

  1. In a medium size bowl, mix all the ingredients until fluffy.
  2. Put in a piping bag and set aside while the cake cools down.